Quick Thai Green Curry

Total Time
26mins
Prep
10 mins
Cook
16 mins

This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.

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Ingredients

Nutrition

Directions

  1. Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
  2. Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
  3. Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.